Homemade Sweet Mustard

Bring vinegar and juice to a boil, add chopped onions and spices. Simmer quietly over low heat for about half an hour. Then filter the gravy through a sieve. Melt sugar in a saucepan over medium heat until a hazelnut-brown caramel is formed. Extinguish with the gravy, add the mustard seeds. Cover and simmer gently over low heat for 20 minutes, until the mustard seeds have swelled and are completely soft. Only now add the mustard flour. Simmer for another 5 minutes, seasoning with salt. The finished mustard is still quite liquid – it will thicken to the usual consistency only after ripening. Fill the amount into scrupulously clean jars. Close the jars and turn them upside down so that the remaining air is sterilized by rising. Be sure to ripen the mustard for another two weeks before eating it.

with pleasure

Tip: Always use aromatic spices to enhance your dishes!

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